Yes, you read that right … smoked deviled eggs.
Anyone who’s checked out my About page knows that in addition to blogging here at Rhubarb and Honey, I work full-time as a product manager for an international publishing company, serve as co-leader for Slow Food St. Louis, and I’m also the “Director of Que-mmunications” for Serious Que BBQ, a competitive BBQ team comprised of my brother and sister-in-law, my husband, my mom and dad, and myself.
Serious Que has competed in four competitions to date, and I’m proud to say that so far we’ve taken home a 9th place ribbon, a 3rd place trophy, and a 1st place trophy in various categories. But, if we want to win even more, we have to practice, which means our friends and family are forced to eat a lot of barbeque … and by “forced,” I mean willingly showing up with bells on to sample our delicious offerings.
Our latest practice session coincided with Fourth of July, giving us the perfect excuse to host a holiday BBQ bash. In addition to throwing the traditional competition items on the smoker (ribs, chicken, pork shoulder, and brisket), I wanted to get creative.
One of my favorite summer treats is the deviled egg … so why not try making them Serious Que style? I decided to smoke the hard-boiled egg whites on the smoker, and I am happy to report that my experiment was a success. The smoky whites, combined with the salty, crunchy filling, was a decadent treat!
If you don’t have a smoker, don’t worry; I think these would be just as delicious without smoking the egg whites … after all, they’re filled with crumbled bacon and how could you go wrong with that?
Smoked Deviled Eggs
- 12 eggs
- 1/2 cup mayonnaise
- 6 slices bacon
- 3 tablespoons bacon grease
- Barbeque rub for garnish
1. Hard boil eggs via your preferred method. (Don’t have a preferred method? Here’s mine.)
2. Cut hard-boiled eggs in half. Remove the egg yolks and place in a small bowl; refrigerate yolks.
3. Spray a disposable aluminum pan with cooking spray; place egg whites in pan, elevated on a rack if possible (spray rack with cooking spray as well).
4. Place pan in smoker and smoke for 35 to 45 minutes at 225°F. Remove from smoker; egg whites will be light brown in areas.
5. While eggs are in smoker, cook bacon on the stovetop, until crisp; crumble bacon when cool. Reserve bacon grease.
6. Mash refrigerated egg yolls with a fork. Add mayonnaise and bacon grease; mix thoroughly. Mix in crumbled bacon.
7. Fill the empty, smoked egg white shells with the yolk mixture.
8. Sprinkle lightly with barbeque rub of your choice for garnish. Cover lightly with plastic wrap. May be refrigerated for up to one day before serving.
Makes 24 smoked deviled eggs.